Season the scallps with the salt and pepper and dust with the flour, shaking off any excess. Heat 2 tablespoons of the oil in a large saute pan set on medium-high heat until sizzling, about 2 minutes. Cook the scallops in a single layer in the hot oil until well browned, about 1 minute on each side. Using a slotted spoon, transfer the scallops to a plate and set aside.

Pour the remaining oil into the same pan and over medium-high heat, cook the garlic, shallots , red pepper flakes and parsley until the shallots are brown, about 1-2 minutes. Stir the wine into the pan, scraping up any brown bits from the bottom, and cook for 1 minute. Add the chicken stock, tomatoes and saffrom and cook for 3-4 minutes, until reduced by half. At this point the sauce should be slightly thickened and glossy. Return the scallops to the pan, along with any accumulated juices, and simmer for 1 minute to reheat the scallops.

To servek place the warm rice pilaf in the center of each plate. Arrange the scallops around the rice and spoon the sauce over them.

Chef's Tip:

For a more elegant sauce, stir 2 tablespoons of cold unsalted butter, cut into pieces, into the hot sauce before serving it. Do this off the heat. This calorie busting approach will produce the ultimate glossing for the sauce.